The burger you’ve all been waiting for is finally here! It’s stacked high with a rich short-rib blend, mild cheddar cheese, crunchy pickles, and red onion—not to mention a thick potato bun slathered with mustard and ketchup. Our chefs opted for crispy baked zucchini fries to give this iconic dish a healthy twist. One bite is all it takes to put the burger competition to shame.
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
Short Rib Burger Blend
Green Leaf Lettuce
Potato Bun(ContainsMilk, Wheat, Eggs)
Wash and dry all produce. Preheat the oven to 450 degrees. Cut the zucchini into ½-inch sticks. Thinly slice 3 rounds of onion. Thinly slice the pickle into rounds.
Add the zucchini to a medium bowl with 1 Tablespoon mayonnaise. Toss to thoroughly coat. Add the panko into the bowl to coat the zucchini. Season generously with salt and pepper. Spread the zucchini fries onto a lightly oiled baking sheet. (HINT: Some of the breadcrumbs will fall off, but that’s okay!) Place in the oven for 15-20 minutes, tossing once, until golden brown and crispy.
Form the patties: Form the burger blend into two patties, and season generously on all sides with salt and pepper. Press a small indent into the center of each patty.
Heat a drizzle of oil in a large pan over medium-high heat. Add the patties. Cook 2-5 minutes per side, until cooked to desired doneness (2 minutes for rare and up to 5 for well-done).
Toast the buns: While the burgers cook, split the buns and place in the oven to toast 3-4 minutes.
Assemble and serve: During the last minute of cooking, top each patty with a cheese slice, and cover the pan until the cheese melts. Spread the buns with mustard and ketchup. Fill with a burger, some pickles, onions, and lettuce. Serve the crispy zucchini fries on the side with any remaining sauces for dipping. Enjoy!